Chestnut Layered Cake

Authentic Romanian Chestnut Layered Cake Recipe | Ingredients: Eggs, Confectioner's Sugar, Breadcrumbs, Cinnamon, Chestnuts, Butter

Region / culture: Romania | Preparation time: 20 minutes | Cooking time: 45 minutes | Servings: 8

Introduction

Chestnut Layered Cake is a delicious and decadent dessert that is perfect for special occasions or holiday gatherings. This rich and flavorful cake is made with a combination of eggs, confectioner's sugar, breadcrumbs, cinnamon, and boiled chestnuts. The cake is then filled and iced with a creamy and indulgent frosting.

History

The history of Chestnut Layered Cake dates back to traditional European baking techniques, where chestnuts were a popular ingredient in desserts. Chestnuts have been used in cooking for centuries and are known for their sweet and nutty flavor. This cake recipe has been passed down through generations and is a beloved treat in many households.

Ingredients

12 eggs
9 oz / 280 g confectioner's sugar
3 heaping tablespoons fine breadcrumbs
1 tsp ground cinnamon
9 oz / 280 g boiled and crushed chestnuts (puree)
butter
filling and icing

How to prepare

In a bowl, beat the sugar with 12 yolks until well combined. Then, add the bread crumbs and cinnamon, and gently mix them together.
Next, add the chestnut puree to the mixture. In a separate bowl, whip 6 egg whites until they form stiff peaks. Fold the whipped egg whites into the mixture.
Pour the prepared mixture into a cake pan that has been greased with butter. Bake the cake at a low heat for 45 minutes.
Once the cake is baked, you can fill and glaze it according to your preference.

Variations

Add a layer of chocolate ganache between the cake layers for a chocolatey twist.
Top the cake with toasted nuts or caramelized chestnuts for added crunch and flavor.

Cooking Tips & Tricks

Be sure to whip the egg whites until they form stiff peaks to ensure a light and fluffy texture in the cake.

- Grease the cake pan well with butter to prevent the cake from sticking.

- Allow the cake to cool completely before filling and icing to prevent the frosting from melting.

Serving Suggestions

Serve Chestnut Layered Cake with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent dessert.

Cooking Techniques

Be sure to fold the whipped egg whites gently into the cake batter to maintain a light and airy texture.

- Bake the cake at a low heat to ensure even cooking and prevent burning.

Ingredient Substitutions

You can substitute almond flour for breadcrumbs for a gluten-free version of the cake.

- Use hazelnut puree or pumpkin puree as a substitute for chestnut puree.

Make Ahead Tips

You can prepare the cake layers in advance and store them in an airtight container in the refrigerator for up to 2 days before assembling and serving.

Presentation Ideas

Decorate the top of the cake with fresh chestnuts, edible flowers, or a dusting of powdered sugar for a beautiful presentation.

Pairing Recommendations

Serve Chestnut Layered Cake with a cup of hot tea or coffee for a delightful dessert pairing.

Storage and Reheating Instructions

Store any leftover cake in an airtight container in the refrigerator for up to 3 days. To reheat, place the cake in the microwave for a few seconds or in a preheated oven at 350°F for 5-10 minutes.

Nutrition Information

Calories per serving

Each serving of Chestnut Layered Cake contains approximately 300 calories.

Carbohydrates

Each serving of Chestnut Layered Cake contains approximately 30 grams of carbohydrates.

Fats

Each serving of Chestnut Layered Cake contains approximately 15 grams of fats.

Proteins

Each serving of Chestnut Layered Cake contains approximately 8 grams of proteins.

Vitamins and minerals

Chestnut Layered Cake is a good source of vitamin C, iron, and potassium.

Alergens

This recipe contains eggs and chestnuts, which may be allergens for some individuals.

Summary

Chestnut Layered Cake is a rich and indulgent dessert that is high in carbohydrates and fats. It is a good source of proteins and vitamins, making it a satisfying treat.

Summary

Chestnut Layered Cake is a delicious and indulgent dessert that is perfect for special occasions. This rich and flavorful cake is made with a combination of eggs, confectioner's sugar, breadcrumbs, cinnamon, and chestnuts. Serve this cake with a dollop of whipped cream or a scoop of ice cream for a decadent treat that will impress your guests.

How did I get this recipe?

I remember the excitement that washed over me when I first saw this recipe for Chestnut Layered Cake. It was a crisp autumn day, with the leaves turning vibrant shades of red and gold outside my kitchen window. The recipe had been passed down to me by my great-grandmother, who had learned it from a dear friend many years ago. As I read through the ingredients and instructions, I could almost taste the rich, nutty flavors and velvety texture of the cake.

I had always loved baking, ever since I was a young girl helping my mother in the kitchen. My grandmother had also been an excellent cook, and she had taught me many of her recipes over the years. But this Chestnut Layered Cake was something special, something unique that I had never attempted before. I knew that it would be a labor of love, but I was determined to master it.

I gathered all the necessary ingredients from my well-stocked pantry and set to work. The first step was to roast the chestnuts, which I had never done before. I carefully scored each nut with a sharp knife and placed them in the oven to roast until they were tender and fragrant. The kitchen was filled with the earthy aroma of chestnuts, and I couldn't help but smile as I imagined how delicious the cake would be.

Next, I peeled the roasted chestnuts and mashed them into a smooth puree. The texture was silky and rich, with a hint of sweetness that would complement the other flavors in the cake perfectly. I mixed the chestnut puree with butter, sugar, and eggs, blending them together until the mixture was light and fluffy.

In a separate bowl, I sifted together flour, baking powder, and a pinch of salt. I carefully folded the dry ingredients into the chestnut mixture, being careful not to overmix. The batter was thick and luscious, with a deep chestnut color that promised a decadent cake.

I poured the batter into three round cake pans, smoothing the tops with a spatula before placing them in the oven to bake. As the cakes rose and filled the kitchen with their sweet aroma, I began to prepare the frosting. I whipped cream cheese, powdered sugar, and a touch of vanilla extract together until the frosting was smooth and creamy.

Once the cakes had cooled, I began assembling the layers. I spread a generous layer of frosting between each cake, stacking them one on top of the other until I had a towering masterpiece. I used the remaining frosting to cover the entire cake, creating a smooth and velvety surface.

I stepped back to admire my handiwork, the Chestnut Layered Cake gleaming in the soft light of the kitchen. It was a work of art, a testament to my passion for baking and my dedication to preserving family recipes. I couldn't wait to share it with my loved ones, to see their faces light up with joy as they took their first bite.

As I sat down to enjoy a slice of the cake, savoring its rich flavors and delicate texture, I felt a deep sense of satisfaction. I had mastered the recipe, learned the intricacies of working with chestnuts, and created a dessert that would be treasured for generations to come. And as I licked the last traces of frosting from my fingers, I knew that this Chestnut Layered Cake would always hold a special place in my heart.